steak salad with cilantro-jalapeno pesto

We’re steak lovers around these parts (and by these parts, I mean me & the hubs). But you know what they say about red meat – that’s it’s not very good for you & shouldn’t be consumed often. My compromise is to make a big steak salad like the one you see above, where the steak is definitely present but we’re still getting lots of vibrant colored veggies along with it. This way, you can have your steak and not stress about eating it!

The pesto really is the star of the show, however. This is my {current} favorite pesto recipe. I love making any type of pesto, really, since they only take a minute and go with just about anything you can think of. This version isn’t spicy at all; removing the seeds from the peppers also removes the heat and leaves just the jalapeno flavor behind. Here are a few ideas for other ways to use it:

As a sauce for fish or chicken

On crostini with ricotta cheese

In a mexican version of lasagna

Toss with spaghetti and top with crumbled queso fresco

Mix it into meatloaf

Have it with eggs for breakfast

Add it to a grilled cheese

Toss with potatoes after roasting

Slather onto corn on the cob

And I obviously like using it as a salad dressing, too. The hubs mixes a bit of ranch in his {shudder} but I like it straight up. As salad dressings go, it’s not a strong flavor, and I like that it doesn’t overpower the flavor of the actual salad ingredients. Keep this in mind the first time you try it in case you prefer a stronger flavored dressing, too.

1 bunch cilantro (about 4-5 cups, more or less to taste; use the stems, too!)

5 jalapeños, roasted (just pop under the broiler until they're blackened in spots; no need to peel after, just slice off the stem once roasted and you're good to go)

1 cup pine nuts

juice of 1 lime

1/2 cup parmesan cheese

1/2 - 1 cup extra virgin olive oil

kosher salt & freshly ground black pepper, to taste

For the Salad

one ribeye steak, grilled to your liking and diced

2 ears of corn, kernels removed

1 avocado, diced

1 pint small cherry tomatoes (halved if large)

1 head green leaf lettuce, cut into small pieces

Instructions

Make the pesto:

Place all ingredients in a high-powered blender (I adore my Vitamix) and blend until very smooth. Use immediately or refrigerate until ready to serve (the flavors will develop if you allow it time to sit awhile). NOTE: Pesto can be frozen! Double the recipe so you'll have some for another dinner - it goes really well with EVERYTHING - even on baked potatoes!)

Assemble the salad:

Place salad ingredients in a large bowl. If no leftovers are anticipated, toss the pesto with the salad and serve. Alternatively, divide salad between bowls and add pesto as needed.

About Kristy Bernardo

On paper, I'm a chef, recipe developer and food & travel writer. In real life, I'm constantly obsessing over my love of food and new recipes and am on a lifelong quest for the perfect cocktail. I love good friends, margaritas and my beautiful daughters above all else (with blog readers coming in at a close second). I believe that hard work and grit always pay off and that a positive attitude will take you everywhere.

Comments

Thanks Jen! There's actually not much heat without the seeds although I sometimes leave them in because I love spicy foods! The girls just won't go there with me yet though (I figure I'll give them until age 10 then no mercy ;)

Wishing I could eat this for dinner tonight!! We don't eat much red meat, but when we do, I love a good steak :) I'm going to have to try your take on pesto...my husband prefers cilantro to basil, so I think he'll really like this!

Pesto is such good stuff, isn't it? So many uses for it. I really like the addition of jalapeno here - I've never tried it that way, but I like spicy so I know I'll like this. And pesto pairs so well with grilled meats. Really nice post - thanks.

This is MY kind of salad! Love having some steak with a fresh colorful salad. And that pesto sounds delicious. It's reminding me that I need to make some, so my fresh herbs in the garden don't go to waste!

The pesto looks delicious.I love the idea of adding jalepenos! I've had some great success substituting chicken broth for at least part of the olive oil. Reduces calories, adds salt, some of the most favored pestos have been done this way.

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[…] on what I dress it with. Sesame-ginger if I’m in the mood for Asian, Cilantro-Lime or Cilantro-Jalapeno Pesto if I’m feeling more Mexican or just plain ol’ Ranch or Blue Cheese if I need something […]

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Hi, I’m Kristy. Thanks for stopping by!

On paper, I'm a chef, recipe developer and food & travel writer. In real life, I'm constantly obsessing over my love of food and new recipes and am on a lifelong quest for the perfect cocktail. I love good friends, margaritas and my beautiful daughters above all else (with blog readers coming in at a close second). I believe that hard work and grit always pay off and that a positive attitude will take you everywhere.